Gingerbread Whoopie Pies

Gingerbread Whoopie Pies
  • 10 ounces all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup dark molasses
  • 2 1/2 teaspoons ground ginger, or more to taste
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 1/3 cup boiling water
  • Filling:
  • 2 1/2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 teaspoons heavy whipping cream, or as needed
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
  3. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
  4. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
  5. Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  6. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

05/21/2018
Gingerbread Whoopie Pies, recipe PT15M PT1H 5 455 calories

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